Shortbread Cookies with Lemon Curd Filling

Here’s a delicious, bakery-style shortbread cookie recipe with lemon curd filling, topped with powdered sugar. These cookies are like lemon tartlets, open-faced so you can see the glossy lemon curd.

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Shortbread Cookies with Lemon Curd Filling

Yield: 18–20 cookies

Prep Time: 45 minutes

Bake Time: 12–14 minutes

 Chill Time** (for dough): 30 minutes

Total Time: ~1 hr 30 mins

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Equipment Needed

• Mixing bowls

• Electric mixer (hand or stand)

• Whisk

• Zester and juicer

• Saucepan (for curd)

• Fine mesh strainer (for curd)

• Sifter (for powdered sugar)

• Rolling pin

• Round cookie cutter (or glass) ~2½ inches

• Mini muffin tin or baking sheet

• Parchment paper

• Cooling rack

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Ingredients

Shortbread Cookie Dough

• 1 cup (227g) unsalted butter, softened

• ½ cup (60g) powdered sugar

• 2 tsp vanilla extract

• 2 cups (250g) all-purpose flour

• ¼ tsp salt

Lemon Curd

• 2 large eggs

• ½ cup (100g) granulated sugar

• ¼ cup (60ml) fresh lemon juice (about 2 lemons)

• 1 tbsp lemon zest

• 3 tbsp (42g) unsalted butter, cut into cubes

• Pinch of salt

To Finish

• Powdered sugar for dusting

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Preparation

1. Make the Lemon Curd (Can be made ahead)

1. In a small saucepan, whisk together eggs, sugar, lemon juice, zest, and a pinch of salt.

2. Cook over medium-low heat, whisking constantly, until thickened (5–7 minutes). Do not boil.

3. Remove from heat, whisk in butter until smooth.

4. Strain through a fine sieve into a bowl. Cover with plastic wrap (touching the surface to prevent skin).

5. Chill for at least 30 minutes, or up to 1 week.

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2. Make the Shortbread Dough

1. Beat butter and powdered sugar together until light and fluffy (2–3 minutes).

2. Mix in vanilla. Gradually add flour and salt until a soft dough forms.

3. Divide into two disks, wrap in plastic, and chill for 30 minutes (or 15 in freezer).

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3. Shape and Bake the Cookies

1. Preheat oven to 350°F (175°C). Line a baking sheet or grease a mini muffin tin.

2. Roll out dough to ¼-inch thickness. Cut into 2½-inch circles.

3. Press gently into a mini muffin tin (for tart-like shape) or place flat on a lined baking sheet.

4. If using a muffin tin, press a thumb or spoon to form a small well in the center of each dough round.

5. Bake for 12–14 minutes, until edges are lightly golden.

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4. Fill and Dust

1. Cool cookies completely.

2. Spoon or pipe about 1 tsp lemon curd into each cookie center.

3. Dust edges (not the lemon curd) with sifted powdered sugar just before serving.

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Nutrition Information (Per Cookie)

(Approximate values, assuming 1 tsp lemon curd per cookie)

• Calories: ~135 kcal

• Carbohydrates: ~14g

• Sugar: ~7g

• Fat: ~8g

• Saturated Fat: ~5g

• Protein: ~1g

• Fiber: ~0.3g

• Sodium: ~30mg

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Storage Tips

• Store in an airtight container in the fridge for up to 5 days.

• Dust with powdered sugar just before serving (or it will dissolve in the fridg